Smokey, Rich and Creamy
As the F1 Grand Prix moved to Hungary, I was debating what to cook for the weekend. Goulash would have been the obvious choice, but I did a Goulash for one of the Austrian cooks a couple of weeks previously. I stumbled across this Chicken Paprikash dish and not only did it sound lovely, but I thought it would convert well to being cooked on a BBQ.
As the name of the dish suggests it uses ample amounts of Paprika but it’s definitely not as over-powering as I thought it was going to be.
Preparation and Cook
I started the prep by sprinkling the Chicken Thighs and Legs with some Paprika and put to one side.
Once again, I did the cook in 2 stages. I initially grilled the Chicken on the SNS Kettle, giving it some nice char on both sides. This was both to give it some colour but also get some of that grilled taste into the meat.
I then added the Chicken to the casserole dish and started adding the remaining ingredients. I did the cook with the lid off and had added a cherry wood chunk to the coals to try to infuse some smokiness into the dish.
To serve I spooned onto a plate, with a fair amount of the sauce and added the dumplings.
As mentioned above this did not taste as much of Paprika as I would have expected, which was a nice surprise. It was quite rich and creamy, with the smokiness from the BBQ definitely coming through.
The dumplings went really well with the Chicken Paprikash, and I can see this appearing on our dinner menu again.
Smokey Chicken Paprikash
- 3 Chicken Thighs (skin-on)
- 3 Chicken Legs (skin-on)
- 4 tbsp Smoked Paprika
- 2 tbsp Olive Oil (extra virgin)
- 1 Onion (finely chopped)
- 2 Garlic Cloves (minced)
- 400 g Tinned Chopped Tomatoes
- 1 cup Chicken Stock
- 1 tbsp Plain Flour
- ½ cup Sour Cream
- 2 tbsp Parsley
- Start by putting the chicken in a bowl and sprinkle with 1 tbsp of Paprika and mix well. Put to one side.
- Light the BBQ and start by grilling the chicken. You are not trying to fully cook the chicken but just get some colour and smoke on it.
- Place the casserole dish on the BBQ and add the Olive Oil. Once the chicken has some nice char add to the casserole dish. Give it a good stir around and cook for around 5 minutes before removing them from the casserole dish and placing them back on the indirect area of the BBQ.
- Next, add the onions, pop the lid back on the BBQ and cook for around 5 minutes before adding the garlic and cooking for another 2 minutes – again put the lid back on.
- Add the remaining paprika and stir well with the onion and garlic before adding the flour and stirring.
- Once combined slowly add the chicken stock and combine all the ingredients. Once combined add the tomatoes and again mix well.
- Now add the chicken back into the sauce pop the lid on the BBQ and cook for around 45 minutes. This should be with the lid off the casserole dish but on the BBQ. Keep an eye on it and give it a good stir every 5-10 minutes.
- After 45 minutes check the internal temperature of the chicken. It should be 75°C – do not take it off before this.
- When ready remove from the BBQ. Take a couple of tablespoons of the sauce and mix with the sour cream. Plate up the chicken then mix the sour cream into the stew.
- Finally, ladle the sauce over the plated chicken and serve with your dumplings.